6 Healthy Winter Comfort Food Recipes We Love

While it certainly doesn’t get miserably cold here in SoCal, we still definitely enjoy our fair share of chilly days and cold nights. And for many of us, that means bringing the winter coats, boots, and beanies out from hiding. It also usually results in a desire for the warmest and heartiest stick-to-your-ribs dishes, a.k.a “comfort food.”

But as we all know, comfort food tends to get a bad rap for being loaded with saturated fats (hello, butter), salt, and refined carbs galore (we’re talking about you – rice, bread, and pasta). The truth is though, there are tons of warm-your-bones wintertime comfort foods that won’t break your new year’s resolution. And we’re sharing our six favorites with you now.

01 Vegan Cream of Asparagus and Spinach Soup

Creamy and loaded with good-for-you greens, this soup can easily be thickened up and made extra hearty with the addition of pureed white rice or potatoes. We also love it on its own, especially when paired with a half of a (healthyish) grilled cheese sandwich on the side.

Just picture Swiss and feta (two better-for-you cheeses) and thinly sliced tomato pressed between Dave’s Killer Bread. Wanna make that grilled cheese vegan? Our stores carry lots of almond cheese selections, too!

Bowl of asparagus and spinach soup.

Vegan Cream of Asparagus and Spinach Soup

Prep

5 min

Cook

20 min

Total

25 min

Print Recipe
Yields 4 servings

INGREDIENTS

  • 4 cups Vegetable Broth
  • 1 1/2 lb. fresh asparagus, roughly chopped
  • 6 cups fresh spinach
  • 1/2 cup frozen peas
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons coconut cream or heavy cream
  • 1 teaspoon crushed red pepper
  • Salt and pepper

DIRECTIONS

  • In a large pot, simmer garlic, onions, crushed red pepper, and asparagus on medium heat for 5 mins. Generously sprinkle with salt and pepper.
  • Add spinach, and broth and simmer for 10-15 mins, until vegetables are soft enough to puree. Add peas during last 3 minutes of cooking.
  • Remove from heat, add lemon juice, and puree using an immersion blender (or a regular blender or food processor).
  • Top with cream and salt and pepper.

 

MADE THIS RECIPE?


Tag us @bristolfarms on Instagram and hashtag #recipes.

Bowl of tumeric chicken chili with biscuits.

02 Turmeric Chicken Chili with Coconut Oil Biscuits

Because chili and wintertime just go hand in hand, don’t you think? And we love our chili with cornbread or biscuits. But when you’re pledging to stay away from red meat, great chili recipes can be harder to come by. And, let’s be real; traditional cornbread and biscuits are hardly “healthy.” Not to fear though, ImmaEatThat’s Turmeric Chicken Chili with Coconut Oil Biscuits is a much healthier swap and will still have you feeling comforted and most content. Get her recipe at immaeatthat.com.

03 Mushroom Farro Risotto

With heaps of fiber in every serving, farro is a far better choice when it comes to making this traditional Italian rice dish. And, with the addition of meaty mushrooms, you’re also eating a dish that’s chock-full of powerful antioxidants. It’s a wonderful weeknight vegetarian option that will definitely fill you up and won’t leave you hanging over the stove either since farro doesn’t require the same monotonous stirring and adding of liquids like Arborio rice.

Bowl of mushroom risotto.

Mushroom Farro Risotto

Prep

5 min

Cook

60 min

Total

65 min

Print Recipe
Yields 4 servings

INGREDIENTS

  • 4 cups vegetable broth
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 large yellow onion, finely chopped
  • 12 oz cremini mushrooms, trimmed and thinly sliced
  • 3 large garlic cloves, finely chopped
  • 1 tablespoon finely chopped fresh thyme, plus more for serving
  • 1 teaspoon lemon juice
  • 1 and 1/2 cups farro
  • 3/4 cup dry white wine
  • 3/4 cup grated parmigiano-reggiano cheese
  • Salt and pepper

DIRECTIONS

  • Simmer broth in a medium saucepan. Keep over very low heat.
  • In a large Dutch oven, heat butter over medium heat until melted and just bubbling. Add the onion and a generous pinch of salt and sauté over medium-low heat for 5 to 7 minutes, stirring often, until the onion is soft. Increase the heat to high and add the olive oil and stir for one minute. Then, add sliced mushrooms and stir to combine. Continue cooking for an additional 2 to 3 minutes, stirring occasionally, until the mushrooms have softened. Add the garlic and fresh thyme and sauté, stirring continuously, for 30 seconds or until fragrant. Season with salt and pepper.
  • Add the farro and toast over medium-high heat for 1 to 2 minutes, stirring continuously. FYI: The pan should be mostly dry.
  • Add the white wine and cook over medium-high heat for 2 to 3 minutes, stirring sporadically, until the wine has been completely absorbed. Add the hot broth to the pot, stir, and bring to a boil. Reduce heat to a steady simmer, cover, and cook for about 45 minutes, stirring every 15 minutes or so, or until the farro is tender (note: farro should be slightly chewy still once it’s fully cooked). During the last 10 minutes or so of cooking, remove lid and add more broth/cooking time as needed until farro is cooked.
  • Once cooked, add the grated parmigiano-reggiano cheese and lemon juice and stir to combine.  Season to your liking with salt and freshly ground pepper.
  • Remove the pot from heat, cover, and let sit for 5 minutes before serving.
  • Serve in large bowls and garnish with fresh thyme and freshly shaved or grated parmigiano-reggiano cheese.

 

MADE THIS RECIPE?


Tag us @bristolfarms on Instagram and hashtag #recipes.

Cauliflower shepherd's pie

04 Shepherd’s Pie with Cauliflower Mash

Who doesn’t love Shepherd’s Pie? A traditional wintertime favorite loaded with ground beef, veggies, creamy mashed potatoes, and sometimes, a layer of melted cheese, this classic English recipe is timeless and delicious…but not exactly healthy. Enter: Heather Christo’s Light Shepherd’s Pie, made with lean, grass-fed ground beef and cauliflower mash. It’s gluten-free and dreamy, indeed!

Get her recipe at heatherchristo.com

05 Honey Glazed Pork Tenderloin

Craving a meat-forward dinner that’s healthy and promises not to be dry or flavorless? We got you. This pork tenderloin is savory and sweet and incredibly juicy all at once. Even better, it doesn’t require much prep time at all. Toss in some potatoes, carrots, and aromatics like onion, celery, and herbs and you have an entire dinner, all prepared on one pan. Voila!

Pork sliced on a white plate with rosemary.

Honey Glazed Pork Tenderloin

Prep

10 min

Cook

60 min

Total

70 min

Print Recipe
Yields 6 servings

INGREDIENTS

  • 1 1/2 lb pork tenderloin
  • 1/3 cup honey
  • 2 tablespoons soy sauce or coconut aminos
  • 2 tablespoons cooking oil (avocado, grapeseed, or canola)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon ginger powder
  • Salt and pepper
  • Onion rings (we love this recipe)

DIRECTIONS

  • Preheat oven to 450 degrees.
  • In a bowl, mix the honey, soy sauce, brown sugar, cooking oil, ginger, and balsamic vinegar.
  • Place the pork in a roasting pan, and roast 15 minutes in the preheated oven.
  • Remove pork from oven, and brush with sauce. Reduce oven temperature to 350 degrees and continue roasting pork 45 minutes, brushing occasionally with the sauce, to an internal temperature of 145 degrees.

 

MADE THIS RECIPE?


Tag us @bristolfarms on Instagram and hashtag #recipes.

Vegetarian black bean enchiladas.

06 Vegetarian Black Bean Enchiladas

Living in California, you can’t help but crave classic Mexican dishes like enchiladas. Saucy, cheesy, and spicy all at once, enchiladas gloriously contrast all types of flavors and textures in one quintessential dish.

If you’re a vegetarian or looking to cut back on meat this year, you’ll want to check out this Black Bean Enchiladas recipe from Cookie and Kate for a healthy fiesta at home.

Score her recipe at: cookieandkate.com

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